Adobo-Marinated Grass-Fed Flank Steak With Spinach Salad

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1 pound grass-fed flank, skirt, or strip steak (about 1/2-inch-thick)

1/4 cup fresh orange juice

2 tablespoons fresh lime juice

2 teaspoons adobo seasoning

2 tablespoons chopped fresh cilantro

1 garlic clove, chopped

1/4 teaspoon kosher salt

2 ears shucked corn

Olive oil cooking spray

1 cup chopped peeled jícama, cut into 1/2-inch cubes

Juice of 1/2 lime

12 ounces baby spinach leaves, washed and dried

1/2 cup diced bottled roasted red peppers

1 diced peeled avocado

1 ounce queso fresco, crumbled

Fresh cilantro, for garnish

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